Pan-Seared Salmon with Black Bean Relish

Total Time:
45 min
35 min
10 min

6 servings

  • 4 cups cooked black beans, drained and rinsed
  • 2 cups cooked corn kernels, cut from the cob
  • 1 red bell pepper, finely chopped
  • 2 large cloves garlic, minced or 1 teaspoon minced garlic
  • 2 jalapeno peppers, seeded and finely minced
  • 1/2 bunch scallions, minced
  • 1/4 cup chopped cilantro
  • 2 limes, juiced
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 6 (6 ounce) salmon fillet pieces
  • 1 tablespoon Essence, recipe follows
  • 3 tablespoons canola oil
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a large bowl combine first 9 ingredients and stir to mix well. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with salmon. Finish the black bean relish with the chopped cilantro.

  • Season salmon steaks with salt and pepper and dust with Essence.

  • Heat 1 large or 2 small skillets over high heat, add oil and sear salmon 2 to 3 minutes on each side for medium rare. Serve with the black bean relish.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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